06.08.2020
90
Recipe information
Cooking:
1 hour
Complexity:
Easy
Calorie content:
1395.07
Carbohydrates:
47.68
Fats:
103.09
Squirrels:
50.53
Water:
395.38

Ingredients

Title Value
1. Rabbit 1.5 Kg
2. Butter 50 Column
3. Champignon 300 Column
4. White wine 100 Ml
5. Chicken bouillon 200 Ml
6. Basil 10 Column
7. Thyme 10 Column
8. Dill 5 Column
9. Parsley (greens) 10 PC.
10. Cream 20% 150 Ml
11. Egg yolk 2 PC.

Cooking

1. Stage

Divide the herbs into 2 bouquets and tie them with a thread. Cut the rabbit into pieces, salt, pepper on all sides and fry in butter until golden brown.

1. Stage. Divide the herbs into 2 bouquets and tie them with a thread. Cut the rabbit into pieces, salt, pepper on all sides and fry in butter until golden brown.

2. Stage

In a pan where the rabbit was cooked, saute the mushrooms, if they are small then you do not need to cut it. At the end, add a little salt to the mushrooms.

1. Stage. In a pan where the rabbit was cooked, saute the mushrooms, if they are small then you do not need to cut it. At the end, add a little salt to the mushrooms.

3. Stage

Return the rabbit to the pan to the mushrooms, pour the wine and simmer for several minutes.

1. Stage. Return the rabbit to the pan to the mushrooms, pour the wine and simmer for several minutes.

4. Stage

Then pour in chicken stock and add bunches of herbs. Simmer under the lid over low heat for 40 minutes. After the time has elapsed, the grass needs to be thrown away.

1. Stage. Then pour in chicken stock and add bunches of herbs. Simmer under the lid over low heat for 40 minutes. After the time has elapsed, the grass needs to be thrown away.

5. Stage

Stir the cream until smooth with the yolks. Remove the pan from the heat and pour in the cream, then return to a very slow fire and cook for 5 minutes. Cream should not boil over this and you need to remove the pan from the heat to start. At the end, add salt and pepper to taste.

1. Stage. Stir the cream until smooth with the yolks. Remove the pan from the heat and pour in the cream, then return to a very slow fire and cook for 5 minutes. Cream should not boil over this and you need to remove the pan from the heat to start. At the end, add salt and pepper to taste.

6. Stage

Bon Appetit!!!

7. Stage

The rabbit in a creamy wine sauce according to this recipe is very tender, juicy and aromatic. Cooking is quite simple, the dish will undoubtedly become the main thing on any holiday table. Serve the rabbit with mashed potatoes or any other side dish; you can also prepare a light vegetable salad.